Saturday, January 29, 2011

Pizza Peperonata (Pizza With Roasted Bell Peppers)

Pizza Peperonata

I had a bit of leftover pizza dough and some roasted peperonata to use up. So ........ Pizza Peperonata it was! It turned out so good that I made it again for a potluck. Before I could finish saying "Mangia, Mangia!", the pizza disappeared very quickly ;P!

You can use either of the pizza doughs - the overnight cold-rising Pizza Dough or the quicker Pizza Dough II. Use your own favorite veggie combination instead of the peperonata if you like. I added a lone zucchini that was lurking in the bottom of the fridge.

4 - 6 Servings


1/2 recipe Pizza Dough or 1 recipe Pizza Dough II
1 recipe Peperonata (without tomatoes)
1 cup Cherry Tomatoes, halved (optional)
2 Tbsp Fresh Oregano leaves, chopped
1/2 tsp Red Pepper flakes or to taste
1 pinch coarse Sea Salt
1 cup shredded Parmesan Cheese
2 cups shredded Mozzarella Cheese

1/2 cup Coarsely torn Fresh Basil and/or Arugula Leaves
A few Kalamata or other Olives for garnishing


Preheat the oven to 450 degrees F. Lightly oil a 15" x 10" baking sheet.

Bring the pizza dough to room temp by leaving it on the kitchen counter for about half an hour or so. On a lightly floured surface pull and stretch the dough to fit baking sheet. (Use less dough for a thinner, crispier crust.)

Lightly brush the pizza dough with a little olive oil. Bake for about 10 minutes.

Spread the cheeses evenly on the pizza, distribute the veggies, and sprinkle salt, oregano, and chili flakes on top.

Bake for an additional 10 minutes or so until the crust is golden and toppings are bubbly.

Remove from oven and let cool for 5 minutes.

Slice into desired size pieces and sprinkle with the basil, arugula and olives.

Serve hot. Enjoy!
Buon Appetito!

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